Pistachio and almond cake gluten and grain free

B37E9C7B-EF5A-4750-97B5-D24387A086EF.jpegHi my friends this cake has been super popular on my instagram so I thought I better give you the recipe. Without the icing it’s pretty healthy but I made this cake as a treat to eat while watching the royal wedding. So pretty pink icing seemed fitting. If you don’t want to use icing just use whipped coconut cream flavoured with vanilla and honey or maple syrup and decorate with a few flowers. 

Cake

1/2 cup pistachios ground into a flour using a food processor

2 cups almond meal

1/2 teaspoon bicarbonate soda

pinch salt

2 eggs or use organ egg replacer for vegan

1/4 cup melted and cooled coconut oil

1/2 cup maple syrup

2 teaspoons vanilla extract

method

mix in one bowl. Place all your wet ingredients into a bowl and mix well. Then add all dry ingredients and mix together. Pour into a 20cm cake pan lined with baking paper. Bake in preheated oven set to 160c for fan forced. Bake for 30 minutes. Check cake is cooked before removing from oven. Let cake cool completely before icing.

Icing

1 cup icing sugar

1/4 cup cup vegan butter

1/2 teaspoon rose water

1/2 teaspoon vanilla extract

if you want pink icing you will need to add a little colour. A little beetroot or berry powder makes a great natural colour. Or just use a few drops of food colouring.

I used finely crushed pistachios to decorate edges. This cake keeps in fridge really well.

Enjoy.

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4 thoughts on “Pistachio and almond cake gluten and grain free

  1. Hi! Just tried making this beautiful cake! It turned out tasting really great, but looked nothing like yours! My cake batter was VERY thick and needed to be scraped and pushed into the cake pan, and it didn’t seem to rise nearly as much as yours. Where’d I go wrong? Thanks!

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    1. Hi I’m glad it still tasted ok. Some possibilities of where you when wrong.
      Did you measure all ingredients exactly and I used large size eggs.
      Did you process pistachios into a fine flour.
      Was your Bicarbonate Soda old this would affect it rising if it’s stale.
      I just noticed I missed two teaspoons of vanilla extract from recipe but that wouldn’t affect the problems your having. Thanks for your message

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  2. Hi! I made this cake and it tasted amazing- everyone loved it so much. I used a vegan egg replacer so the mixture was more like a cookie dough rather than a cake batter. Is that how it is suppose to be? I made sure the pistachio was grounded into a fine flour and baking soda was new. Didn’t rise much but that was absolutely fine because it still looked beautiful, we had a few tiers and most importantly it tasted good – def making it again 🙂

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    1. Thanks so much the vegan egg replacer does change mixture a little. If you want it to rise more you can add a little baking powder as well as the baking sod’s. I like that it doesn’t rise much and keeps a flat top as it looks great iced. I often double mixture and make two layers for celebrations. 😃

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